Monday, April 13, 2009

Cheese Fondue with Champagne

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1-1/4 cups dry champagne (brut)
1 large shallot, chopped
7 ounces coarsely grated gruyere cheese
5 ounces coarsely grated emmenthaler cheese
3 ounces diced rindless brie cheese or camembert cheese
1 pinch ground nutmeg
1 pinch white pepper
1 french-bread baguette, crust left on,bread cut into 1 inch cubes


Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.


Combine Champagne and shallot in fondue pot, simmer over medium heat 2 minutes. Turn off heat.


Add all cheeses and stir to combine. Stir in cornstarch mixture.


Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 10 minutes. Season fondue with nutmeg and white pepper.


Keep fondue pot on low/simmer setting.


Serve with bread cubes.


Note: I used a teflon style fondue pot.

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